1 1/2 lb. veal shoulder, cut into pieces
2 cups of water
1/2 cup of olive oil
1 medium onion, diced
2 cloves of garlic, crushed
1 red pepper, seeded and diced2 cups of krithiraki or orzo
1 tsp. smoked paprika
1/2 cup of pomodoro (jarred tomato sauce)
6 cups of veal, chicken or vegetable stock
Salt and pepper to taste
freshly grated Kefalotyri or Romano cheese
- Season your veal with salt and pepper. Pour your water into the pressure cooker and place your veal in. Secure the lid and crank the heat to high. As soon as your seal forms, you will hear the cooker whistling. Turn down your heat to half (medium) and simmer the meat for 30 minutes. Take your cooker off the heat and release the pressure according to mfgr.’s instructions (for those without a pressure cooker, simmer in a covered pot for 90 minutes).
- In a large pot with medium high heat, add your olive oil and your onions, garlic and red pepper and sweat for 5-6 minutes or until the onions have softened.
- Now add your krithiraki and paprika and stir to coat and toast the pasta (for about 5 minutes).
- Add the tomato sauce, and stock (from the pressure cooker) (3 to 1 ratios of liquid to pasta) and bring to a boil while stirring. Adjust seasoning with salt and pepper.
- Once everything has come to a boil, add your veal, mix well and pour everything into a large casserole dish and bake in a preheated 375F oven for 45 minutes or until most of the liquid has absorbed and your top is golden brown.
- Let stand for 10 minutes and serve in large bowls with freshly grated black pepper and Kefalotyri cheese. Serve with a Naoussa Thymiopoulos red.